Spiced Molasses Mini Cakes

Now, I’m not talking about yes to sugary, overly sweet, hardly any flavor cakes that you have to eat with ice cream in order for it to be moist and delish. I’m talking about a cake – these spiced molasses mini cakes that are not only delicious, moist, and packed with flavor, but are “good” for you. As good as cake can be : ).

These spiced molasses mini cakes are pretty much everything a cake should be. Especially for these cool winter months. Nothing better than a slice served with a warm cup of tea to pair. Just in case you’re wondering, you can have this for breakfast. Absolutely. Paired with coffee, you just might find yourself in heaven.

Spiced Molasses Mini Cakes

Yield: 1 bundt cake or several mini cakes

Cook Time: 1 hour25 minutes

Total Time: 1 hour25 minutes

The key to crispy, snow looking tops on these cakes is 1- after greasing your pan, sprinkle with white sugar and 2- sift powdered sugar on tops after cooled. Depending on the time of year or purpose / celebration of making this recipe, feel free to substitute the type of pan. I used specialty pans from Nordic Ware. Also: If you want this to be entirely refined sugar free, substitute the brown sugar for coconut sugar.

Bake cake until tester inserted into center comes out clean, about 50-60 minutes. Cool in pan for 10-20 minutes. Carefully loosen edges with knife and turn out onto rack and cool completely. Sprinkle with powdered sugar if desired.

I used specialty pans from Nordic Ware. The key to crispy, snow looking tops on these cakes is 1- after greasing your pan, sprinkle with white sugar and 2- sift powdered sugar on tops after cooled. Depending on the time of year or purpose/celebration of making this recipe, feel free to substitute the type of pan.